Directions

To Make

1. Heat yuzu juice and sugar in a pot gently until the sugar dissolves completely and the liquid becomes clear.
2. Stir in water. Then, pour the liquid into a bowl. Submerge the base of the bowl into another bowl of iced water to allow to cool below room temperature.
3. Pour cooled liquid into an ice cream maker and churn for about 90 mins.
4. Remove and serve. Store remaining sorbet in the freezer.